Blueberry Buttermilk Muffins are super tender, and packed full of blueberries.
Blueberry muffins are my VERY favorite muffins. Ever. Ever. Ever. I’ve tried so many different muffin recipes, I can’t even count them all. I can definitively say this one is my absolute favorite. It is just sweet enough to satisfy, and its tender and moist.
These ended up being the BEST muffins I have ever made. They are light and tender and have a great crumb. These blueberry buttermilk muffins puff up exceptionally well. If you like these, you’ll definitely want to also check out my triple berry glazed muffins, and these banana bread muffins too.
So, without further ado…here is the step-by-step, and complete recipe for the Best Blueberry Buttermilk Muffins I have ever made.
Begin these by combining all of the dry ingredients and whisking well to combine. Cut up the butter and using your hands or a pastry blender, combine the dry ingredients with the butter until small pea-sized chunks form.
Next, combine the buttermilk, eggs, and vanilla and whisk until well combined.
Pour slowly into the dry mixture, giving a half stir now and then to make sure it is evenly distributed.
Stir just until the flour is moistened and there are no large pockets of flour.
This batter is REALLY thick. This is what helps suspend the blueberries in the muffin. Have you ever made muffins and had all the fruit sink to the bottom? Your batter was too thin!
Gently fold in your blueberries. You can also substitute chocolate chips if you’d like. My kids have been begging for chocolate chip muffins, so I divided this batter in half and did half blueberry, and half chocolate chip.
Fresh berries are ideal for muffins, but this time I only had frozen, so I coated them lightly with flour to stop the blue streaks in the batter.
Line 24 regular sized muffin cups with liners, and spray with non-stick spray. FILL liners to the top with batter, and sprinkle with coarse sugar or your favorite streusel topping.
Place in a preheated 425 degree oven for 10 minutes, then reduce heat to 350. Bake an additional 20-30 minutes, or until the tops are light golden brown and a toothpick comes out with small moist crumbs.
Serving Size: 1
Amount Per Serving: Calories: 554 Total Fat: 26g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 100mg Sodium: 741mg Carbohydrates: 70g Fiber: 2g Sugar: 34g Protein: 12g
Need more breakfast ideas? Check out all of my breakfast recipes here!